Pan-Seared Honey Glazed Salmon with Collard Greens

Pan-Seared Honey Glazed Salmon with Collard Greens

  Ready in : 30 mins
  Preparation time : 15 mins
  Cooking time: 15 mins

Pan-Seared Honey Glazed Salmon with Collard Greens is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. This main course has 457 calories, 39g of protein, and 26g of fat per serving. For $4.77 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. A mixture of collard greens, salmon steaks, freshly cracked pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by spoonacular user maplewoodroad.

Ingredients

collard greens

collard greens

10 oz

olive oil

olive oil

2 Tbsp

kosher salt

kosher salt

1 tsp

garlic

garlic

2 Tbsp

pepper flakes

pepper flakes

0.25 tsp

lemon juice

lemon juice

1 tsp

salmon steaks

salmon steaks

12 oz

honey

honey

1 Tbsp

freshly cracked pepper

freshly cracked pepper

0.5 tsp

Cooking in Steps

  1. 1
    Collard Greens

    collard greens

    collard greens

  2. 2
    Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat. 

    extra virgin olive oil

    extra virgin olive oil

    frying pan
    frying pan
  3. 3
    Add the chopped collard greens. You want to hear a crackle when they touch the oil.

    collard greens

    collard greens

    cooking oil

    cooking oil

  4. 4
    Let it crackle for about 30 seconds, add salt, and stir. 

    salt

    salt

  5. 5
    Reduce the heat to medium and keep stirring for about 4 minutes. 

  6. 6
    Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.

    red pepper flakes

    red pepper flakes

    garlic

    garlic

  7. 7
    Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.

    collard greens

    collard greens

    lemon juice

    lemon juice

    frying pan
    frying pan
  8. 8
    Salmon

    salmon

    salmon

  9. 9
    Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture. 

    salmon steak

    salmon steak

    cutting board
    cutting board
    paper towels
    paper towels
  10. 10
    Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).

    honey

    honey

    fish

    fish

  11. 11
    Add salt and pepper.

    salt and pepper

    salt and pepper

  12. 12
    Use a paper towel to wipe clean the pan you used for the collard greens and heat the extra-virgin olive oil over medium-high heat. 

    extra virgin olive oil

    extra virgin olive oil

    collard greens

    collard greens

    paper towels
    paper towels
    frying pan
    frying pan
  13. 13
    Add the salmon with the skin side up. Yes, skin side up. That will achieve an incredible sear on the skinless side. Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.

    salmon

    salmon

    fish

    fish

    frying pan
    frying pan
  14. 14
    Reduce heat and cook for another 4 minutes skin side down, to get the inside just slightly cooked (opaque), with still a little translucency in the center. The internal temperature should read 125°F.

  15. 15
    Place on a bed of collard greens and serve immediately.

    collard greens

    collard greens